2 teaspoons almond extract
1 medium angel food cake (about 17 ounces)
2 tablespoons raspberry or other berry liqueur
Servings: 16
1. Berry Layers: Thaw 1 1/2 cups of raspberries and process in blender or food processor to make a purée. (NOTE: Measure all berries in fresh or frozen state.) Strain through a fine sieve to remove seeds. Stir in sugar and berry liqueur. Refrigerate for later use. May be made several days ahead. Follow same procedure for blackberry purée. (HINT: Pint squirt bottles are helpful tools in storing purée as well as in assembly of finished Trifle.)
2. Light Custard: Using double boiler, heat 4 cups milk until steam rises from the surface.
3. In a separate bowl, combine eggs, remaining 1/2 cup milk and 1 cup sugar. Sift in cornstarch, and whisk until well blended.
4. Remove scalded milk from heat, and gradually whisk in egg mixture. Return pan to top of double boiler and whisk constantly over medium heat until very thick and smooth, 10-15 minutes. Remove from heat and stir in vanilla or almond extract. Transfer to bowl, press plastic wrap onto surface, and allow to cool slightly.
5. Assembly: Cut cake in 1" to 2" cubes. (This can be done ahead, placing cubes in sealed plastic bag.) Arrange 1/2 the cake squares on the bottom of the trifle bowl, including any irregular shapes. Sprinkle with 1 tablespoon berry liqueur and evenly distribute raspberry purée mixture over cake layer. Arrange berries evenly in a layer, especially around sides. Spoon 1/2 the custard over berries. Repeat with remaining cake, liqueur, blackberry purée, blackberries, any additional fruit and custard. Cover and chill at least 4 hours or one day ahead. Garnish with additional berries and fruit in the center just before serving.
3/4 cup serving
Notes: Contrary to its humble and unassuming name, "English Trifle," this very traditional English sweet pudding is anything but a mere trifle. This lusciously layered mélange of sherry-soaked spongecake and crème anglaise adorned with jam, fresh fruit and whipped cream, is indeed conventional in its liberal use of fat-laden ingredients. But hold on to your waistline, this lightened version featuring fresh or frozen raspberries and blackberries and a lightened custard weighs in at just 2 grams of fat per 3/4 cup serving, with a taste and presentation that would compel even Shakespeare to partake. (Shakespeare was well aware of these delicious fruits, as it is from Shakespeare's King Henry IV that the popular English saying "plentiful as blackberries" is derived.)
Use 3 quart straight-sided Trifle Bowl
Cuisine: British
1 medium angel food cake (about 17 ounces)
2 tablespoons raspberry or other berry liqueur
Servings: 16
1. Berry Layers: Thaw 1 1/2 cups of raspberries and process in blender or food processor to make a purée. (NOTE: Measure all berries in fresh or frozen state.) Strain through a fine sieve to remove seeds. Stir in sugar and berry liqueur. Refrigerate for later use. May be made several days ahead. Follow same procedure for blackberry purée. (HINT: Pint squirt bottles are helpful tools in storing purée as well as in assembly of finished Trifle.)
2. Light Custard: Using double boiler, heat 4 cups milk until steam rises from the surface.
3. In a separate bowl, combine eggs, remaining 1/2 cup milk and 1 cup sugar. Sift in cornstarch, and whisk until well blended.
4. Remove scalded milk from heat, and gradually whisk in egg mixture. Return pan to top of double boiler and whisk constantly over medium heat until very thick and smooth, 10-15 minutes. Remove from heat and stir in vanilla or almond extract. Transfer to bowl, press plastic wrap onto surface, and allow to cool slightly.
5. Assembly: Cut cake in 1" to 2" cubes. (This can be done ahead, placing cubes in sealed plastic bag.) Arrange 1/2 the cake squares on the bottom of the trifle bowl, including any irregular shapes. Sprinkle with 1 tablespoon berry liqueur and evenly distribute raspberry purée mixture over cake layer. Arrange berries evenly in a layer, especially around sides. Spoon 1/2 the custard over berries. Repeat with remaining cake, liqueur, blackberry purée, blackberries, any additional fruit and custard. Cover and chill at least 4 hours or one day ahead. Garnish with additional berries and fruit in the center just before serving.
3/4 cup serving
Notes: Contrary to its humble and unassuming name, "English Trifle," this very traditional English sweet pudding is anything but a mere trifle. This lusciously layered mélange of sherry-soaked spongecake and crème anglaise adorned with jam, fresh fruit and whipped cream, is indeed conventional in its liberal use of fat-laden ingredients. But hold on to your waistline, this lightened version featuring fresh or frozen raspberries and blackberries and a lightened custard weighs in at just 2 grams of fat per 3/4 cup serving, with a taste and presentation that would compel even Shakespeare to partake. (Shakespeare was well aware of these delicious fruits, as it is from Shakespeare's King Henry IV that the popular English saying "plentiful as blackberries" is derived.)
Use 3 quart straight-sided Trifle Bowl
Cuisine: British
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